leftcoastdeac
Robert O'Kelley
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A large pork butt will be the easiest thing to make for that size party.
Smoking Food Thread
- Thread starter tsywake
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A large pork butt will be the easiest thing to make for that size party.
Screamindemon3
Well-known member
Gonna be honest, that's what I had in mind from the start.
Can I get a run down of best place to buy, expected cooking time, and anything else that I'll need? Appreciate it
Screamindemon3
Well-known member
(Im a n00b, just got the BGE a few weeks back as a wedding gift. Only gas grills up until this point)
TheTwinAndreBen
3 stacks
If it is your first butt on BGE I might not serve that one to the inlaws.
Around here, Costco/Sams, and try to get the bone in butt. If you buy a Smithfield butt at the local grocery store, chances are its been injected with phosphates and will be overly salty and dry out if you add a dry rub.
If you're at Sams, Weber has some pretty good starter pork rubs. Try one of those if its your first time. Usually I cook my butts at 300 for 6-8 hours depending on how quickly its cooking. If I'm using a stick burner, I wont wrap, but if I use a charcoal smoker, I wrap once the meat reaches 140 degrees as it no longer takes on smoke flavor once the meat reaches that temperature.
Screamindemon3
Well-known member
good advice, but they'll get over it
Thanks for this. What are the recommendations for meat thermometers?
I started out with just a standard meat thermometer and would probe it every so often. Until you get the hang of things, I wouldnt spend a lot of money on one. Plus your first few smokes, you're going to take the lid off more than you need to anyways, so you might as well probe it while you're inspecting the meat. Its just human nature.
Used one for the first time tonight. I had planned to use both, but they required an update at 10 min each, and ain't nobody got time for that. So....I only used one.
It actually worked really well. My only complaint was I was using the Bluetooth from the probe and it kept disconnecting. I left my phone beside the grill and it worked fine. Alerted me when it was time to pull off and rest. I was cooking a large steak for my wife and daughter, at a medium temperature. The big mistake was the wifey covered the finished steaks rather than let them rest openly. As a result, the steaks ended up a little over cooked. Overall, I liked them, just need to get a few cooks under my belt to work out the kinks.
Screamindemon3
Well-known member
Two 8.5 lb butts, fired up the egg at 3:15am. Meat went on at 4:10am. Dinner served at 7:30pm. Thanks for the suggestions.
Trying to regulate the temp, Zusi keeping watch for the Red Fox that tracks through our back yard every night
Turned into a beautiful morning
Before wrapping
Final product
Made two mistakes: 1. Ran out of charcoal around 3:30pm, had to take everything out and restock and 2. It was a surprise party so I pulled the meat 10 minutes before their ETA to be involved in the surprise factor. They ended up being 30 minutes late so I lost some moisture in the meat. Fun process though, learned a lot!
Trying to regulate the temp, Zusi keeping watch for the Red Fox that tracks through our back yard every night
Turned into a beautiful morning
Before wrapping
Final product
Made two mistakes: 1. Ran out of charcoal around 3:30pm, had to take everything out and restock and 2. It was a surprise party so I pulled the meat 10 minutes before their ETA to be involved in the surprise factor. They ended up being 30 minutes late so I lost some moisture in the meat. Fun process though, learned a lot!
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Did you cover the meat once you pulled it? Usually I'll add some dip and cover the meat until its ready to serve, and it stays nice, warm, and moist.
Need some help - I've been nominated to smoke a brisket for Thanksgiving. There will be 15 people attending and there will also be turkey and ham served. I'll be cooking on a Vision kamado (BGE clone)
I've smoked butts, picnics, ribs, turkeys and chicken on the kamado, but have never done a brisket before. My preliminary plan is to buy a 10 lb packer's cut brisket and cook it at 225 to an internal temp of 200. Remove it and let it rest in a cooler for 60+ minutes before slicing. I'll oil it beforehand and use a commercial rub (Code 3's 5-0), but what wood should I use? I have hickory, pecan, apple and cherry on hand and can get post oak, which seems to be the preferred wood for brisket. Also, do you folks inject a brisket?
Thoughts? Have I left anything out?
edit: do you trim the brisket?
I've smoked butts, picnics, ribs, turkeys and chicken on the kamado, but have never done a brisket before. My preliminary plan is to buy a 10 lb packer's cut brisket and cook it at 225 to an internal temp of 200. Remove it and let it rest in a cooler for 60+ minutes before slicing. I'll oil it beforehand and use a commercial rub (Code 3's 5-0), but what wood should I use? I have hickory, pecan, apple and cherry on hand and can get post oak, which seems to be the preferred wood for brisket. Also, do you folks inject a brisket?
Thoughts? Have I left anything out?
edit: do you trim the brisket?
Last edited:
buckets
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any review on these probes?
DeaconCav06
Dickie Hemric
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There are some videos of Aaron Franklin breaking down how to trim a brisket. That’s all I’ve got. I’ve never done brisket and that’s my next project.
leftcoastdeac
Robert O'Kelley
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Spatchcocked the bird this year in an effort to cut the cook time - 17# bird, over apple and mesquite wood.
Screamindemon3
Well-known member
I did an 8.5 and 9 lb butt on the BGE instead of Turkey this year. Turned out much better than the two I smoked last month. 2nd time around was much easier than the first
WFFaithful
Well-known member
How did it turn out?
I had the damndest time getting both probes to sync simultaneously. I finally tried just one probe and haven't had a problem. It tracks the progress of internal temp and ambient temperature in a graph which is nice. Now that I'm getting the hang of using just one, I really like it.
The huge dip in ambient temperature is when we changed out the coals. The Mrs got a new type of lump charcoal from Sam's and it's absolute shit. It's from Mexico and the coals are 1" diameter branches that don't last long at all. I have a feeling I'm going to have to change the coals once more before the end of the cook.
I miss my stick burner, and can't wait until I build the new smoker on the firetruck.
I miss my stick burner, and can't wait until I build the new smoker on the firetruck.
06deacon
The Pumpfaker
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First time using a Weber Smokey Mountain today with an 8lb pork shoulder for dinner that’s been on since early this morning. The difference between using this and my other smoker (modded el cheapo Brinkmann) is night and day. Today I have visited the smoker just a couple times since putting the meat on to slightly adjust vents to dial in temps. With the other one I’d be having to feed it coals and smoke wood every 20 mins or so.
PhDeac
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Smoked wings in my gas grill for the first time last week. I’ve read a bunch about using pellets or sticks or chips in smoker boxes. I just went with well soaked chunks in a cast iron skillet. It worked great.